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Lamb Dhansak Recipe
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Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link • A rustic Parsi, one-pot lamb stew cooked with lentils, vegetables, tamarind and spices giving a hot, sweet and sour dish. • See More At - http://hari.is/1BDl5QM • Subscribe to my channel here: http://hari.is/1O8ksnX • For more great recipes check out my website: http://www.harighotra.co.uk/ • Follow me: • on / harighotra • on / hari.ghotra • on / harighotra • This Parsi dish is basically a rustic, one-pot lamb stew cooked with lentils, vegetables, tamarind and spices (the 'dhan' means grain or lentils and the 'sak' is to stew). And it’s smashing. • It’s typically eaten with the whole family as a weekend meal and you can see why. It has a tang from the tamarind, heat from the chillies and sweetness from the vegetables that all come together creating a pretty special balance of flavours. Something for everyone, really. • Ingredients • 500g leg of lamb, trimmed and cut into chunks • Lentil and vegetable mixture • 60g toor dhal split • 60g masoor dhal split • 60g urid dhal split • 1 small aubergine, chopped into large chunks • ½ small pumpkin, chopped into large chunks (you could also use butternut squash or sweet potato) • 1 medium onion, roughly chopped • 15 fresh mint leaves, chopped • Dry Spices • 1 tsp cumin seeds • 1 tsp coriander seeds • 4cm stick cassia bark • 4 green cardamoms • 4 whole black peppercorns • 1 tbsp dry fenugreek leaves • Wet Paste • 6 cloves garlic • 3cm piece of ginger • 2 chillies • Masala • 2 tbsp oil • 2 medium onions, diced • 3 tomatoes, diced • 1 tsp salt • 1 tsp turmeric powder • 1 tbsp tamarind paste • Handful of coriander, chopped • Method • • Put all the lentils, vegetables and mint into a pan with 1L of water and some salt, bring to the boil and leave to simmer for 20 minutes until cooked through. • Heat the oil and start to fry the onions until they are golden brown (approx. 20 minutes). • Meanwhile, place all the dry spices into a spice grinder and blend to a fine powder • Place this powder into a blender with the garlic, ginger and chillies and grind to make an aromatic paste. • Once the onions are browned add the spice paste along with the turmeric and fry until fragrant. • Add the tomatoes and tamarind then stir for five minutes to create a thick masala. • Stir in the lamb to coat then after five minutes add the cooked lentils and simmer on a low heat for about 30-40 minutes. Make sure you stir occasionally as this can catch the bottom of the pan. • Once the meat is tender check the seasoning and adjust if required. • Throw in the fresh coriander to serve.
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